If you visit My Sweet and Savory
, you will find out that Wonton Warrior (me) has come to town and is planning on trying out all kinds of wontons. I thought, I would share one of them with you.
First, I would like suggestions for fillings from you. Foodies are the most creative and sharing people. This is your opportunity to be creative and to share. I do appreciate any help you could give me.
I have a few in mind. I want to make one filled with cream cheese and scallions and another filler with cream cheese and brown sugar and probably some other goodies. I am a tomato fan so I thought something with tomatoes. I was thinking of a chili wonton, an omelet wonton, and something with salmon. What can you come up with to help me out?
Today, I thought we could do apple wontons without real apple, in them.
20 – 40 wontons
1 teaspoon cinnamon
2 tablespoons sugar
1/2 cup apple butter
1 cup combination of chopped almonds and butterscotch pieces (I had this leftover from another recipe so I don’t have amounts.)
egg wash – 1 egg mixed with 1 teaspoon of water
Open package of wontons and remove about 20. Put the remaining, wrapped, in refrigerator.
Lay out a number of wontons. This is an individual choice depending how fast you work. As I went along, my skill improved and I had correctly shaped wontons.
I had six lined up in 2 rows of 3.
I also lined up my egg wash, apple butter, the cinnamon and sugar and finally the nuts and butterscotch chips. You could replace the chips with pieces of fresh apple or dried apple You could add raisins or sub raisins. The beauty of these wonton recipes is that there is choice, all along the way.
(I also folded them in different ways to see which were the most attractive. Some, I sifted powder sugar, on top of.)
Spread apple butter on each wonton, leaving a border for the egg wash.
Cover apple spread with cinnamon sugar and top with almonds and butterscotch bits.
Brush egg wash on the edges and seal closed. Seal tightly or they will leak when cooking.
In a deep skillet or pot, heat 3 inches of oil. I couldn’t do it. I used a large skillet with less oil and after a while, I got it working where I could get them out golden and not burnt.
I tried baking and they did not come out. I burnt some and dried out others. I will have to do some experimenting.
Put only a few in your saucepan so there is space between them and cook on each side from one to two minutes. When they are golden, they are ready to be turned or removed.
Drain on paper towels.
I like them warm so I suggest that you dive in and enjoy.